2 pork chops
50g/2oz of butter
½ teaspoon of paprika powder
1 shallot - finely chopped
8-10 white mushrooms - chopped into little pieces
70ml/2½fl oz of mead
70ml/2½fl oz of pork stock
1 tablespoon of whipping cream
anglesey salt
black pepper

METHOD

Rub the paprika, salt and black pepper into the meat. Heat a frying pan and melt half the butter. Cook both sides of the meat until brown. Add the shallot and cook until soft before adding the mushroom and browning lightly. Pour the mead and the stock over the mixture and simmer to reduce to half its original quantity. To finish the sauce, add the cream and remaining butter and warm through by stirring in. Serve the pork chops with honey and sage cakes and vegetables of your choice.

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